Ingredient Driven Cuisine
Café Roval is Mark Soyka’s first restaurant in 15 years, and it is light years ahead in style and execution. Chef Curtis Rhodes has created a seasonal, chef-driven menu that reflects Mediterranean cooking with a contemporary edge. There is an extensive, carefully selected wine list with over 80 artisanal wines to complement your meal or enjoy on the patio with your special someone or a group of friends, as well as a menu of bar bites.
Master mixologist Douglas Beedoo rounds out the experience - Originally from Brazil, Beedoo was sent here for his extraordinary skills with libations. More like a cocktail craftsman than a bartender, he blends unlikely ingredients, all from scratch, some infused, and every one delicious. Think lime, agave nectar, Indian spices, barrel reduction, and Schofferhofer grapefruit beer, as in the “Bollywood.” With an enchanting environment, a distinguished local chef, and a dedicated team to serve you, Mark Soyka’s swan song deserves a standing ovation.